Flower tea is a type of tea that uses a lot of flowers, after being harvested, dried, prepared. Traditional medicine has used flower teas as a drink to enjoy, has a good effect in the prevention and treatment of some diseases.
Science today has also proven that drinking flower tea helps regulate hormones, purify poisons, help eyesight, nourish, anti-aging, …
Some types of flower tea are widely used and known: white chrysanthemum tea, yellow chrysanthemum tea, jasmine tea, rose tea, butterfly pea tea, red atiso tea, green atiso tea, …
Here are the uses of some popular teas:
White chrysanthemum tea
Chrysanthemum white – named in science is Chrysanthemum morifolium. According to traditional medicine, white chrysanthemum has a sweet taste, slightly bitter, cool properties. Chamomile tea regularly helps refresh and refresh the eyes, help lower blood pressure, lower blood fat, reduce fat, nourish, anti-aging.
In addition, white chrysanthemum also works to coronary artery, enhance blood circulation, help lower blood pressure, support effective treatment for patients with hypertension, atherosclerosis. White chamomile also helps to recover the eyes when tired, visual impairment, white chamomile tea, often mixed separately or in combination with other herbs to enhance the use of tea.
Chrysanthemum yellow – Scientific name is Chrysanthemum indicum. Yellow chrysanthemum has a cold, bitter taste, has a stronger cooling and detoxifying effect than white chrysanthemum, which is often used to cool, treat sore throats, cure insomnia and help purify and detoxify the liver, …
Rose buds tea
Rose contains many vitamins, especially vitamin C, which has anti-aging effects. Roses have a sweet taste, slightly bitter, warmth, can regulate blood. Rose tea helps to strengthen the body’s resistance because it contains lots of vitamin C, reduces sore throat, stimulates gallbladder to work effectively.
Rose tea helps improve stress, and diseases of the urinary tract. In addition, rose tea also has many other beauty features such as beautifying the skin, preventing aging, supporting weight loss, and treating acne.
Butterfly pea tea
Butterfly pea flower – scientific name is Clitoria ternatea. According to the journal Phytotherapy research, extracting water from the petals of this plant has a high antioxidant effect. Therefore, in Thailand people use water extracted from this plant as an antioxidant in cosmetics.
In addition, pea flower tea can also help protect the liver, fight breast cancer, prevent diabetes and have many other beauty uses such as preventing hair loss, obesity, reducing the risk of heart disease circuit.
Jasmine, whose scientific name is Jasmine, is ivory-white, has lots of petals and has a pleasant aroma. According to scientists have shown that jasmine tea has the ability to reduce blood fat cells so jasmine tea helps to lose weight effectively and safely.
Jasmine tea helps to cool down, strengthen the body’s resistance. The substance Cis – jasmone and Methyl jasmonate in jasmine are resistant to prostate cancer. Jasmine tea helps treat diabetes, alleviate the pain, discomfort caused by chronic arthritis.
The benefits of drinking combine teas together
Chrysanthemum tea when combined with pea flower and jasmine buds will produce an extremely delicious and eye-catching tea. Besides this combination also increases the effect of cooling the liver, detoxifying, cooling the body and maintaining stable blood pressure for people with high blood pressure.
Processing of the Dried flower tea
After the selection and preparation of fresh tea and flowers; the process of making tea stars and cooling to the appropriate temperature for each type of flower; then mixing into freshly processed flowers to carry out the process of marinating flowers. The first is a layer of tea followed by a layer of flowers, so that until the end of the amount of tea to be flavored, the top layer is the tea layer and form a pan in the top of the aroma barrel, to make the tea easier escape moisture.
Make the flower clear
Incubate flowers with tea, the temperature and humidity of the tea increases. When the temperature rises to a certain extent, it is necessary to invert the tea block, which is to clear the flowers to escape moisture and reduce the tea block temperature, limiting the chemical changes that occur intensely under the effect of heat. The color of the tea is yellowish with a faint odor. The pine also works to make the tea marinated flowers have full bloom conditions and when continued to chill, the tea can absorb the scent of fresh flowers to the greatest extent.
Ater 2-3 times make clear for flowers, some flowers turn dark brown, the smell of boots, at this time it is necessary to conduct flower screening to remove these damaged flowers, some good flowers can be used to incur incense again
After screening, the flowers are dried. If the amount of tea needed is relatively large; you can use a dryer to dry tea at 95-100 degrees C for 10 – 15 minutes. With freshly brewed flower tea only once, after drying, the remaining moisture of the tea is not made at 7-8%. For fresh flower tea to be marinated for the second time, control at 4.5-5%.
This is the final stage of the flower incubation process. Use a small amount of good flowers to marinate the tea one last time, making the tea aroma increased. It takes about 4-5 hours from mixing flowers with tea until the beginning of flower screening. Then screened off the flowers, no need to dry them but put the tea immediately packed.
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